Sauce Verte (Green Herb Mayonnaise)

Sweet Sauce Verte, flavoured with summer herbs, is sublime on meat or fish. I think it is best made the day before, if possible, to allow the flavours to develop. This goes beautifully with Baked Whole Salmon (see related recipe below).

You can now watch how to make classic sauces in our Cookery School video lesson 'Separate Ways with Eggs Part 1' below.

Method

Rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan.

With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour.

Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green.